Chorizo Rolls | Pão com Chouriço

1. You can get to the party early enough to snag a good seat on the couch.

2. You can bring a friend (it’s a well documented fact that, if you have a friend at your side, you’ll have someone to talk to when you don’t feel like dancing, someone to laugh with when you do feel like dancing, and someone to make sure you don’t do anything silly during the twilight zone part of the party).

Taken at São Martinho do Porto, West coast of Portugal. Photo by Joaquim Alves Gaspar.

3. Then there’s these rolls. Oh boy.

Show up to a party with steaming hot Portuguese rolls filled with chorizo sausage and not only will you have something to hold onto when you’re not sure what to do with yourself, you’ll draw a crowd.

People think bread is so hard to make, but the secret is you just pile everything into a bowl or standing mixer, mix it up, and let it sit for an hour and half. Then you shape it, let it rest and bake. Done!

Makes 10 rolls

Ingredients:

For the dough:

4 cups flour 2 tsp instant dry yeast 2 tsp salt 2 Tbsp olive oil

1 1/2 cups warm water

For the filling:

6 oz chorizo sausage cut into slices and casing removed

Method:

First, find a place where the waves crash against your imagination. This is always a great place to make bread.

São Lourenço. Photo by Hansueli Krapf.

Then, add all the dough ingredients into a standing mixer fitted with dough hook and set the timer for 10 minutes. You can also mix by hand and knead for 10 minutes as well.

The dough will be smooth and elastic. Cover with a damp cloth and let rise into a puffy cloud for 1 1/2-2 hours.

Meanwhile, dream yourself a happy dream – perhaps in the sunny courtyard of an old castle. The kind with an era of stories to tell and a flag whipping in the wind.

So I have to say something because these are seriously divine.. Ironically I have already cooked 2 things from Portugal this week since finding this blog, which is my ancestry.. And boy was I missing out! I grew up eating linguica and since I now live in Mexico I had to make do with Mexican longaniza which is actually similar And they were sooo good if not strictly authentic , thank you so much !